Leave it to the Japanese to come up with a beautiful and simple alternative to the high-gloss tempered chocolate coating that so many of us envy but doubt we can pull off without an industrial tempering machine. This glaze produces a very satisfying sheen, albeit without the “snap” of a true chocolate glaze. Thanks to reader Paul for submitting his favorite version.
2 teaspoons powdered gelatin
3.5 ounces (1/2 cup minus 1 tablespoon) cold water
3.5 ounces (1/2 cup minus 1 tablespoon) heavy cream
5.25 ounces (3/4 cup) sugar
1.75 ounces (1/2 cup plus 1 tablespoon) cocoa powder
Pour half the water into a small dish and stir the gelatin into it. Allow it to sit while you prepare the rest of the ingredients. Combine the remaining water, cream and sugar in a small saucepan and bring it to a simmer. Take the pan off the heat and add the gelatin, stirring until it’s fully dissolved. Whisk in the cocoa until the mixture is smooth.
Strain the glaze into a glass bowl (metal will affect the taste). Allow it to cool for five minutes or so, until it’s right about 80 degrees Fahrenheit, before applying. The pre-made glaze can be stored in the refrigerator and re-melted in a double boiler or in the microwave (a few 5-second bursts on high heat) for later use.